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Pots de Crème

Makes 4 to 6 servings

This delicate, rich dessert is based on a recipe my grandma often made. When I was a child it was my favorite dessert, but it was packed with eggs and heavy cream. Here’s a fail-safe vegan version that faithfully reproduces the taste of Grandma’s specialty. Served in tiny espresso cups, it provides an elegant ending to any fancy meal. Plus, you can make it the day before serving if you wish—always a bonus when entertaining.

3⁄4 cup vanilla nondairy milk

12 ounces soft regular or silken tofu, drained and cubed

2 teaspoons brown sugar

1 cup vegan dark chocolate chips

Heat the nondairy milk in a small saucepan over medium-low heat until steaming hot but not boiling.

Put the tofu and brown sugar in a blender, then add the chocolate chips. Pour in the nondairy milk and process until completely smooth.

Spoon the mixture into tiny dessert bowls or espresso cups and refrigerate for 4 to 24 hours. Serve chilled.

Triple-Chocolate Brownies

Makes 8 to 10 servings

These moist and gooey treats, which incorporate two types of dark chocolate plus cocoa powder to produce a super-fudgy, triple-chocolate delight. This is one of the best brownie recipes I have ever tasted, vegan or otherwise. Jazzylicious!

Put the flour, cocoa powder, salt, and baking powder in a large bowl and stir with a dry whisk to combine. Add the brown sugar and stir with the whisk to combine.

Put the nondairy milk, tofu, and margarine in a blender and process until smooth and creamy. Add to the flour mixture and stir just until incorporated. Fold in the chocolate chips and chocolate. Do not overmix or the brownies will be tough.

Spoon the mixture into the prepared pan and smooth the top. Bake for 45 to 55 minutes, until firm and slightly crusty on top.

Put the pan on a wire rack. Let cool completely before cutting into squares. Transfer to a decora-tive platter and serve dusted with confectioners’ sugar if desired. Stored in an airtight container in the refrigerator, leftover brownies will keep for about 4 days.

Chocolate Chip–Banana Muffins

MAKES 6 LARGE MUFFINS

These moist muffins are sweet but not overly so, making them a scrumptious treat for breakfast, an afternoon snack, or dessert. This recipe uses ripe bananas rather than eggs for binding. Wheat germ adds both texture and nutrition, while dark chocolate contributes antioxidants, not to mention a decadent taste.

1 cup whole wheat flour

1 cup whole wheat pastry flour

1 tablespoon baking powder

1⁄2 teaspoon sea salt

1⁄2 cup brown sugar

1⁄2 cup toasted wheat germ

11⁄4 cups plain or vanilla nondairy milk, plus more as needed

3 ripe bananas, mashed until smooth

1⁄4 cup vegetable oil

1⁄2 cup vegan dark chocolate chips

31⁄2 ounces vegan dark chocolate, chopped

Preheat the oven to 400 degrees F. Oil a six-cup standard muffin tin.

Put the flours, baking powder, and salt in a large bowl and stir with a dry whisk to combine. Add the brown sugar and wheat germ and stir with the whisk to combine. Stir in the nondairy milk, bananas, and oil and mix just until incorporated. Stir in the chocolate chips and chopped chocolate. The mixture will be quite thick, but if it seems overly dry, stir in a bit more nondairy milk, 1 tablespoon at a time. Don’t overmix or the muffins will be tough.

Mound the mixture into the prepared muffin cups. Put the pan on a baking sheet and bake for 20 minutes. Decrease the temperature to 375 degrees F and bake for 20 to 25 minutes, until golden and a toothpick inserted in the middle of a muffin comes out almost clean.

Put the pan on a wire rack and loosen the sides of each muffin with a knife. Let cool for about 15 minutes. Carefully remove the muffins. Serve warm or at room temperature.

Chocolate Truffle Trio

Makes 12 Truffles

These rich and decadent-tasting vegan confections are simple to make. And because they are best when prepared in advance, they’re a great dessert to serve when entertaining guests.

7 ounces vegan dark chocolate (70 to 85 percent cacao)

1⁄2 cup brown sugar

1⁄4 cup plain or vanilla nondairy milk

1⁄4 teaspoon vanilla extract

Pinch cayenne (optional)

1⁄4 cup confectioners’ sugar, for coating

1⁄4 cup unsweetened cocoa powder, for coating

1⁄4 cup finely chopped walnuts or other nuts, for coating

Put the chocolate and brown sugar in a double boiler over medium-low heat. When the chocolate has melted, remove from the heat. Add the nondairy milk, vanilla extract, and optional cayenne and whisk until thick and shiny. Transfer to a medium bowl and refrigerate just until cool enough to handle, about 15 minutes.

Meanwhile, line a baking sheet with parchment paper. Put the confectioners’ sugar, cocoa powder, and walnuts in three separate small bowls. Spoon out 1 tablespoon of the chocolate mixture and quickly roll it into a ball. Roll it in the confectioners’ sugar until completely coated. Continue in this way, forming the chocolate mixture into balls and coating one-third of them in the confectioners’ sugar, one-third in the cocoa powder, and one-third in the walnuts.

Arrange the balls in a single layer on the lined baking sheet. Cover and refrigerate until set, about 4 hours.

Let the truffles soften at room temperature for 30 minutes before serving. Stored in an airtight container in the refrigerator, the truffles will keep for 4 to 5 days.